Best Slow Cooker Rosemary Chicken Lasagna Recipes

ROSEMARY CHICKEN LASAGNA

Steps:

• Reserve enough rosemary to measure 1/2 teaspoons Chop and set aside. Place chicken and remaining rosemary springs in a medium skillet. Add enough water to almost cover the chicken. Bring to a boil over medium high heat then cover, reduce heat to med low and simmer 10-15 minutes, turning once, until chicken is no longer pink in the center.
• Place chicken and rosemary on a plate. Shred the chicken, remove the bones, the rosemary stems and finely chop the chicken and rosemary together and place in a medium bowl.
• Heat oil in a large skillet over medium high heat until hot. Add onion and cook until tender. Add mushrooms, bell pepper and wine. Cook 3-4 minutes or until reduced and vegies are tender. Stir in pine nuts and then remove from heat.
• In a small bowl mix together all cheese filling ingredients.
• To make a sauce, in a saucepan on medium heat, melt butter then add garlic. Whisk in flour and cook 2 minutes stirring constantly. Slowly whisk in milk until well blended and smooth. Then whisk in salt and pepper and cook until thickened.2-4 minutes.
• Heat oven to 400 degrees. Spray a 13x9 pan with non stick spray. Spread 1 cup of sauce in the bottom of the pan and then layer as follows: 3 noodles, half of cheese filling, half of vegetables, 3 noodles, 1 cup of sauce, chicken filling, 3 noodles, remaining cheese filling, remaining vegetables, 3 noodles, remaining sauce. Sprinkle with mozzarella and Gruyere and reserved rosemary form the beginning of the recipe.
• Bake 20 minutes or until cheese begins to brown and the lasagna is heated through.
• Let stand 10 minutes before serving.

SLOW COOKER CHICKEN LASAGNA

Steps:

• Season chicken with poultry seasoning, salt, and pepper. Heat butter and olive oil over medium-high heat in a large skillet. When pan is ready, add thighs and sear about 3-4 minutes on each side.
• Place the thighs into a large crockpot. To the skillet add the chicken stock and deglaze the pan. Add salt, pepper, and oregano and stir. Add pasta to the skillet and simmer for about 5 minutes just enough to soften the pasta.
• Meanwhile, arrange the mushrooms over the chicken followed with the vegetables. When pasta is ready, place over the vegetables, broth and all. Dot with cream cheese and sour cream then pour the Rotel over top, covering everything. Sprinkle with parmesan cheese, cover, and cook on low 6-8 hours.

SLOW COOKER LASAGNA

Steps:

• For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.
• For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.
• For the lasagna: Spray a 6-quart slow cooker with cooking spray.
• Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.
• For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.

SLOW COOKER LASAGNA

Steps:

• In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
• In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
• Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
• Cover, and cook on LOW setting for 4 to 6 hours.

SLOW-COOKER ROSEMARY CHICKEN LASAGNA

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix ricotta cheese, 1/2 cup of the Parmesan cheese and the salt. In large bowl, mix Alfredo sauce and 4 teaspoons rosemary.
• In slow cooker, spread about 1 1/4 cups of the Alfredo sauce. Layer with 3 of the noodles (breaking as needed to fit), 1 cup of the chicken, one-third of the spinach, one-third of the tomatoes, one-third of the ricotta mixture and one-third of the cheese blend. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese.
• Cover; cook on Low heat setting 3 hours, rotating slow cooker insert halfway through cooking time, or until bubbly and noodles are tender. Turn off slow cooker. Let stand 15 minutes before serving. Garnish with additional rosemary.